Ww Core Taco Soup
Warm up your dinner table with this hearty and flavorful WW Core Taco Soup, a perfectly balanced dish that’s packed with protein, fiber, and bold Tex-Mex spices. Made with lean ground beef, black and kidney beans, and a medley of vibrant veggies, this wholesome recipe is simmered in a richly seasoned broth featuring taco seasoning, chili powder, and cumin for a deep, comforting flavor. Ready in just 40 minutes, it’s an ideal one-pot meal for busy weeknights or meal prepping. The optional garnishes of fresh cilantro and lime bring a bright, zesty finish to every bowl. Healthy, satisfying, and low in calories without sacrificing taste, this lightened-up taco soup is perfect for anyone following Weight Watchers or simply looking for a nourishing, easy-to-make dinner.
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Recipe Information
Ingredients
- 1 lb Lean ground beef (93% lean or higher)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 14.5 oz Diced tomatoes (no salt added, with juice)
- 8 oz Tomato sauce (no sugar added)
- 15 oz Low-sodium black beans, drained and rinsed
- 15 oz Low-sodium kidney beans, drained and rinsed
- 1 cup Frozen corn kernels
- 4 cups Low-sodium chicken or vegetable broth
- 2 tbsp Taco seasoning mix (low-sodium, no sugar added)
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 whole Fresh lime wedges (optional, for serving)
Instructions
In a large soup pot or Dutch oven, heat the pot over medium heat and add the lean ground beef. Cook, breaking up the meat with a wooden spoon, until fully browned (about 5–7 minutes). Drain any excess grease if necessary.
Add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté together with the beef until the vegetables are softened and fragrant (about 5 minutes).
Stir in the taco seasoning mix, ground cumin, chili powder, salt, and black pepper. Cook for an additional minute to toast the spices.
Add the diced tomatoes, tomato sauce, black beans, kidney beans, frozen corn, and chicken or vegetable broth to the pot. Stir everything together until evenly combined.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasoning as needed by adding more salt or spices, depending on your preference.
Serve hot in bowls. Optional: Garnish with fresh cilantro and a squeeze of lime juice for added brightness.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 51.4 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 607 mg | 47% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6773 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
